DUCK BREAST CARPACCIO WITH ORANGES AND BONINI TRADITIONAL BALSAMIC VINEGAR

Ingredients (per person):

For the duck:

100 g duck breast

For the garnish:

30 g green celery, blanched
6 orange slices
1 tomato slice
1 basil sprig

For the dressing:

Orange vinaigrette, as needed
Bonini Condiment, affinato (aged 18 years), as needed

Set the lightly dressed celery in the center of the plate; garnish with the tomato slice and the basil.

RACK OF RABBIT STUFFED WITH GARDEN HERBS, BABY ONIONS AND CHARDS, DRESSED WITH EXTRAVECCHIO TRADITIONAL BALSAMIC VINEGAR

Ingredients (per person):

For the rabbit:

1 rabbit
1 rabbit liver
2 rabbit kidneys
Rosemary, onion and garlic, as needed
10 g sausage paste
Extra Virgin olive oil, as needed

For the mousline:

10 g chicken breast
10 g cream

For the chards:

50 g chards
5 g shallots or spring onions
1 g pine nuts
Raisins, as needed
Extra Virgin olive oil, as needed
Bonini Traditional Balsamic Vinegar from Modena, extravecchio (aged 25 years), as needed
Sugar, salt and pepper, as needed

For the polenta:

30 g corn flour
150 g water
1 g chives
10 g butter
Salt, as needed

For the sauce:

50 g rabbit bones
20 g vegetable Mirepoix
1 bouquet garni
100 g white wine
20 g butter

Bone the rabbit, open it flat, dress with salt and pepper.

Prepare the mousline by briefly sautéing the chicken breast, grinding it and mixing in the cream until a smooth paste results. Add salt and pepper.

Dice the liver and kidneys, crumble the sausage, sauté them separately with oil and herbs, and mix them.

Wrap the rabbit around the chicken mousline and the liver, kidney and sausage filling and tie or sew it shut with kitchen thread. Sauté it in a buttered oven casserole; add the bones, the vegetable Mirepoix, and the bouquet garni. Pour the white wine on top and complete the cooking in the oven, keeping moist.

Sauté the shallots or spring onions in oil, salt and pepper. Blanche the chards for 4 minutes in salted boiling water, drain them and cut them up roughly. Sauté them in a pan with the raisins, pine nuts and extravecchio Bonini Traditional Balsamic Vinegar.

Make the polenta in the traditional manner; when ready, whip in the butter and chives.

ROAST PARTRIDGE, GLAZED IN HONEY AND BONINI TRADITIONAL BALSAMIC VINEGAR, WITH CINNAMON APPLE PURÉE

Ingredients (for ten people):

5 partridges
1 vanilla bean
Thyme and marjoran, as needed
100 g Bonini Traditional Balsamic Vinegar from Modena, extravecchio (aged 25 years)
150 g acacia honey
10 green apples
2 cinnamon sticks
200 g white wine
1 lemon
1 kg spinach
½ shallot
70 g Extra Virgin Olive Oil

Clean the partridges. Dress the insides with salt, pepper, thyme, marjoran and a bit of vanilla bean; tie up.

Mix the Balsamic Vinegar and the honey in a pan and simmer for approximately 15 minutes until the mixture is thick. In a large pot, mix the sliced green apples, add some white wine, the juice of half a lemon, two cinnamon sticks and a tablespoon of sugar; cook for approximately 20 minutes.

Set the partridges on a baking plate, brush them with olive oil, pour on the rest of the white wine, and cook at 180°C (355°F) for about 20 minutes or until golden; towards the end, brush the honey and Traditional Balsamic Vinegar glaze on top.

Sauté the spinaci and shallot in a non-stick pan with a small quantity of oil.

TRAVEL NOTES

This is a journey through flavors culminating with balsamic vinegar. Each guest is served a small bowl of soft sbrinz foam, together with five teaspoons filled with flavored nectars, in a crescendo of notes from a light sweet-sour to a full-bodied Traditional Modena Balsamic Vinegar aged 25 years. The guest shall dip each teaspoon, starting with the passion fruit sugar, in the soft foam, then bring it to the tongue to enjoy the combination of flavors. An intriguing game, like a journey to a faraway place.

Ingredients for 8 people

For the fondue:

200 g milk
100 g cream
150 g aged sbrinz
20 g flour
2 g dried mushrooms, finely ground
10 g dill
5 g rock salt

200 g milk

For the teaspoons:

50 g sugar
150 g passion fruit juice
Reduce to 150 g, thicken with 2 g corn flour

50 g sugar
150 g raspberry purée
Reduce to 120 g

50 g sugar
100 g red wine vinegar
250 g red wine
Reduce to 100 g, thicken with 4 g corn flour

20 g sugar
10 g honey
200 g orange juice
1 g orange peel
Reduce to 100 g, thicken with 4 g corn flour

20 g Traditional Modena Balsamic Vinegar, aged 25 years

Preparation

1. Prepare the syrups. For each of the four syrups, heat the sugar to the point of petit boulé. As soon as the sugar is ready, pour in the required juice and thicken as described. Where required, thicken the syrup with the corn flour. Let cool.
2. Prepare the soft sbrinz foam. Bring to the boil 200 g milk, thicken with the flour melted into a few drops of water, add the sbrinz, let it melt and mix thoroughly to obtain a fondue. Warm up 200 g milk and beat it with a hand blender. Put the fondue on the bottom of eight small bowls; top with the milk foam and dress with the dill, the dried mushrooms and the rock salt.
3. Serve the bowls accompanying each one with five teaspoons (four with the flavored syrups and the final one with the Traditional Balsamic Modena Vinegar).